| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Medium-size baking potatoes (about 1 lb; peeled and cubed |
| 1/4 |
c |
Freshly grated parmesan cheese |
| 2 |
tb |
Skim milk |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground white pepper |
| 1/2 |
ts |
Ground nutmeg |
| 1/4 |
c |
Frozen egg substitute; thawed |
|
|
Vegetable cooking spray |
| 1 |
tb |
Freshly grated parmesan cheese |
INSTRUCTIONS
Cook potato in boiling water to cover 30 minutes or until tender. Drain
potato, and mash. Add 1/4 cup Parmesan cheese and next 4 ingredients; beat
at medium speed of an electric mixer just until mixture is smooth. Stir in
egg substitute. Pipe or spoon potato mixture into 6 mounds on a baking
sheet coated with vegetable cooking spray; sprinkle evenly with 1
tablespoon Parmesan cheese. Bake potato mixture at 350° for 25 to 30
minutes or until lightly browned. Yield: 6 servings (87 calories and 18%
fat per serving). Protein 4.7 / Fat 1.7 (Saturated Fat 1.0) / Carbohydrate
13.4 Fiber 1.1 / Cholesterol 4 / Sodium 163
Posted to recipelu-digest Volume 01 Number 421 by susan <suerapp@ibm.net>
on Dec 30, 1997
A Message from our Provider:
“Buy into the firm foundation – Jesus!”